ShareFROZEN MUSHROOMS. 1. SELECTION OF THE MOST SUITABLE TREATMENT FOR PREVENTING THEIR BROWNING.
[In Spanish. / En espagnol.]
Author(s) : FUSTER C., PRESTAMO G., ESPINOSA J.
Type of article: Article
Summary
QUICK BLANCHING OF MUSHROOMS IN BOILING WATER AND IMMERSION IN A POTASSIUM METABISULFITE SOLUTION PRIOR TO FREEZING. THESE TREATMENTS PREVENT DISCOLORATION.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1983-0993
- Languages: Spanish
- Source: Aliment. Rev. Tecnol. Hig. Aliment. - vol. 19 - n. 131
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Vegetables
- Keywords: Mushroom; Blanching; Frozen food; Colour; Freezing
-
PHYSICAL AND CHEMICAL PROPERTIES OF QUICK-FROZE...
- Author(s) : LENARTNE-DEVANYI M., ILLYESNE-OTVOS M.
- Date : 1981
- Languages : Hungarian
- Source: Elelmez. Ip. - vol. 35 - n. 6
View record
-
BLANCHING OF VEGETABLES FOR FREEZING.
- Author(s) : STEINBUCH I. E.
- Date : 1988
- Languages : English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
View record
-
BLANCHING PROCESS FOR VEGETABLES PRIOR TO FREEZ...
- Author(s) : POSTOLSKI J.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 2
View record
-
CHLOROPHYLLES DE HARICOTS VERTS (PHASEOLUS VULG...
- Author(s) : ABBAS J.
- Date : 1988
- Languages : French
View record
-
Effect of blanching, chemical treatments and fr...
- Author(s) : LIU S.
- Date : 1993
- Languages : Chinese
- Source: Journal of Refrigeration - n. 4
View record